Comments

8 Responses to “Spicy Honey Chicken”

Could this recipe/method be made with bone-in thighs? I purchased them at a great price and the bl/sl are priced significantly higher. How much time would you recommend setting the IP or would the Poultry setting factor that in?

I tried this last night and cooking the skinless, boneless thighs without liquid in the Instant Pot didn’t work for me. They didn’t produce enough liquid and stuck to the bottom of the liner and I got the dreaded OvHT error code.

Thank you, Instant Pot Staff! I didn’t realize that it would continue cooking after cooling down. I thought I had to stop the process and remove the food and scrape off anything scorched. (When this has happened to me in the past, I have transferred everything over to my stove top PC and finished it there. I won’t do that anymore. I’ll give the IP a chance to finish it. I LOVE MY IP.)

I’m so sorry that I didn’t see Angie’s question regarding not adding liquid to the Instant Pot recipe above.
In this recipe the reason you don’t have to add liquid is that the chicken is going to be done in 15 minutes. Keep in mind that chicken produces a lot of broth on it’s own.
The chicken will produce enough of it’s own broth/juices for this recipe that it will not dry out or burn.
You’re putting it in the oven or on the grill to crisp up the skin.
If the chicken were to be cooking longer, say for a soup or stew; I would certainly add water.

I am thrilled to find out that we don’t need to add liquid when cooking most chicken. Thank you for that insight. However, the recipe calls for skinless chicken thighs, so I don’t understand why there is an instruction to put in the oven to crisp up the skin (since they are skinless). If using skinless should I skip the oven step or is it still necessary? If using with skin, I will do the oven step of course.

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